Think pork chops can be dry and boring? Well think again.These are succulent, full flavoured and yummy. This is a fantastic midweek dinner. Its speedy and uses the cheaper cuts of pork that makes this a great budget friendly meal that uses store cupboard ingredients. Don't have all the spices? Just leave them out and it will still work out great. You can add a little bit of a kick to the sweetness of the glaze with a touch of chilli or leave it as it is. The choice is yours as, with almost all of our recipes it's versatile and easy to adapt. This step by step guide gives you the basis of a great dish that you can then customise to your own preferences. I've served this with New Potatoes and buttered Spinach with peas and mixed peppers. Why not give this a try and let us know how you got on in the comments below.? We love to hear your thoughts.
Add all the dry ingredients to a bowl -Paprika,5 spice,sugar,garlic,ginger,chilli,S&P along with the lemon juice and oil and mix together to form a thin paste. Add a few drops of water if you need to thin it down further
Cut through the fat of the chop at 1" intervals to prevent it shrinking and coat each chop with the marinade then place in the fridge for 2-4hrs to chill.
Heat the pan on a medium/high heat without oil and add the chops-you may need to do them in batches.
Cook for 2-3 mns each side to sear and colour the chops (this adds flavour)
Lower the heat,Add the water and 1/2 of the mango chutney and simmer for 10-12 mns turning over after 5 mns
The sauce will reduce and thicken. Add the remaining Chutney and continue to cook for a further 2 mns
Turn over and repeat for another 2 mns. Cut off the rind before serving if you prefer.
Serve warm with a spoonful of the glaze poured over,new potatoes and mixed veg of your choice
Tips- Leaving the fat on during cooking gives the chops extra flavour.
Easy Swaps-swap the chops for Pork steak or tenderloin.
Gammon or turkey steaks also work well.
Swap the Mango chutney for honey if you prefer.
Ingredients
Directions
Add all the dry ingredients to a bowl -Paprika,5 spice,sugar,garlic,ginger,chilli,S&P along with the lemon juice and oil and mix together to form a thin paste. Add a few drops of water if you need to thin it down further
Cut through the fat of the chop at 1" intervals to prevent it shrinking and coat each chop with the marinade then place in the fridge for 2-4hrs to chill.
Heat the pan on a medium/high heat without oil and add the chops-you may need to do them in batches.
Cook for 2-3 mns each side to sear and colour the chops (this adds flavour)
Lower the heat,Add the water and 1/2 of the mango chutney and simmer for 10-12 mns turning over after 5 mns
The sauce will reduce and thicken. Add the remaining Chutney and continue to cook for a further 2 mns
Turn over and repeat for another 2 mns. Cut off the rind before serving if you prefer.
Serve warm with a spoonful of the glaze poured over,new potatoes and mixed veg of your choice
Tips- Leaving the fat on during cooking gives the chops extra flavour.
Easy Swaps-swap the chops for Pork steak or tenderloin.
Gammon or turkey steaks also work well.
Swap the Mango chutney for honey if you prefer.